Roasted Acorn Squash Seeds

  • Roasted Acorn Squash Seeds


From the Kirkwall Gazette Cookbook


  • seeds from 1 acorn squash
  • 2T neutral oil
  • 1/4tsp ginger
  • 1/4tsp black pepper

Cooking Instructions

Boil the gunk from the inside of the squash for 3-5 minutes to make it easier to separate the seeds. Once the seeds are cleaned, pat dry and place in a bowl with oil and spices. Mix until more or less evenly coated, then spread on a pan and bake at 350F/180C, until they’re browned or you hear the first pop. If they start popping, take them out of the oven! Serve once cooled.

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